Western Omelet Recipe
User Reviews
5
Western Omelet Recipe
Description
The Western Omelet Recipe begins by beating six eggs with garlic salt and black pepper. Separately, diced green and red bell peppers are sautéed in butter until tender, followed by adding cubed ham. The cooked filling is set aside while the eggs are cooked in butter in thirds, gradually forming omelets. Monterey Jack cheese and the cooked vegetable and ham mixture are added on one half of each omelet, then folded over and cooked briefly to melt the cheese and bind the filling.
The final omelet offers a soft, slightly fluffy egg texture combined with the sweet crunch of bell peppers, savory saltiness from the ham, and creamy melted cheese. Scallions can be garnished on top for freshness. Serving options include salsa, sour cream, or guacamole to add complementary flavor and acidity.
To achieve well-done eggs, a lid can be placed on the pan after cooking the eggs to allow gentle steaming for 30 seconds. This omelet works well as a substantial breakfast or brunch item. Preparing several smaller omelets in sequence allows for even cooking and portion control.
Ingredients
- 6 egg large
- 1/2 tsp garlic salt with parsley flakes
- dash of black pepper
- 2 tbsp butter divided, unsalted
- 1/4 green bell pepper cut into 1/2 inch strips
- 1/4 red bell pepper cut into 1/2 inch strips
- 3 oz ham cut the larger piece into 1/2 deiced pieces, boiled
- 1/4 cup Monterey jack cheese grated
- scallions garnish
Instructions
- Add 6 eggs, salt and pepper to a small bowl and beat.
- Add 1 tbsp butter to a skillet on medium heat. Add peppers and cook for a 3-4 minutes. Add ham and cook for an additional 2 minutes. Pour into a bowl and set aside.
- Add ½ tbsp butter to the skillet on medium heat and pour 1/3 of the eggs into the skillet and cook for about 1-2 minutes. Smooth over the top of the omelette. Sprinkle on ⅓ of the grated Monterey Jack cheese and ⅓ the veggies over one half of the omelet.
- Fold the omelette in half with a rubber spatula and cook an additional minute.
- Repeat for each omelet.
- Serve with salsa, sour cream or guacamole.
- NOTE: If you like your eggs well-done, cover the pan with the lid after you've smoothed over the eggs, and let it rest for 30 seconds so they cook longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 369mg | 123% |
| Sodium | 947mg | 39% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
